Beef Rouladen.....

I would like to know what German woman said "I know!  Lets put mustard, onion, pickle and bacon in a beef roll and stew it and serve it over noodles".....I can't imagine! but it is so good and flavorful, the gravy is so rich...generations of Germans have been making this...alot of the German immigrants that came to America cooked this special meal from the homeland for the holidays....it is fast and easy to put together...you can feed two or 22...

Beef Rouladen
Ingredients:
•Thin slices of bottom round
•Fried bacon (finely diced)
•Chopped onion (finely diced)
•Grey Poupon Mustard
•Pickle(small slices)
•Pepper, salt, bay leaf, allspice and pepper corns
•Beef bouillon cube or can of beef broth
•Flour to thicken gravy (sour cream)
Partially freeze bottom round so it is easier to cut thin. After cutting slices, beat slices with a mallet to flatten it out, or ask you butcher to slice you some thin slices....
Sprinkle meat slices with a little salt and pepper.
Spread some mustard on meat.
Spread mixture of lightly fried bacon and chopped onions on meat
Add a piece of pickle
Roll up meat and secure with toothpick.
Brown roll-ups in hot oil – add water and bouillon cube or a can of beef broth, 1 bay leaf, 3 allspice corns, or a pinch of allspice and 2 peppercorns, or a little pepper....
Simmer until meat is tender – approximately 1.5 – 2 hours.
Remove roll-ups and thicken broth with flour
Add salt, if needed, and some sour cream if you like.
Return roll-ups to gravy until served.
Red cabbage and noodles complete the meal....

here are the few simple ingredients...

spread the meat liberally with your mustard.....

add your rough cut onions.....

your crisp fried bacon, and pickle slices....you are ready to roll!

roll them into neat little packages and secure with toothpicks.... 

brown all sides in hot olive oil....

make sure and have lots of brown bits on the bottom of the pan....

add canned beef broth until almost covered in a heavy pan....add a bay leaf..whole allspice and whole peppercorns....put the lid on and simmer for a couple of hours.....

take the little bundles out of the broth and......

thicken the broth with flour, just like you do gravy.....

add a big dollop of sour cream...and

you are ready to serve! pour some of the gravy over the spaetzle and the rouladen....

this has such good flavor! and be sure to serve it with red cabbage....all the flavors go together so beautifully!!!

Cheers to Happy  !!